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2026 Vol. 40, No. 2
Published: 28 February 2026
Reviews
Package & Storage
Basic Research
Analysis & Detection
Processing Technology
Basic Research
1
Effect of Lactic Acid Bacterial Fermentation on Flavor Formation in Model Air-Dried Sausage System
CHEN Qian, DOU Qingzhe, LI Jiatong, LU Jiasheng, LI Xiang’ao, GAO Yuan, LI Huiyao, WANG Huiping
DOI: 10.7506/rlyj1001-8123-20250311-068
2026 Vol. 40 (2): 1-6 [
Abstract
] (
40
)
全文
(
35
)
7
Effect of Resveratrol on Oxidative Stress-Induced Muscle Fiber Type Transformation in C2C12 Myotubes Based on Transcriptomics and Apoptosis Analysis
ZHOU Xueyu, ZUO Huixin, LIU Yunge, GONG Benzhi, LIANG Rongrong, YANG Xiaoyin, MAO Yanwei, ZHANG Yimin, ZHU Lixian
DOI: 10.7506/rlyj1001-8123-20250409-105
2026 Vol. 40 (2): 7-15 [
Abstract
] (
33
)
全文
(
17
)
16
Evaluation of the Spoilage Ability of the Spoilage Bacteria in Fresh Beef Sausages
HAN Mengjiao, PAN Qiong, CHEN Conggui, XU Baocai, LUO Huiting, LI Peijun
DOI: 10.7506/rlyj1001-8123-20250421-116
2026 Vol. 40 (2): 16-23 [
Abstract
] (
25
)
全文
(
2
)
Processing Technology
24
Effects of Different Stewing Times on the Quality of Sterilized Chicken Soup
JIN Huaikang, WANG Wenwen, LIANG Shuangmin, FANG Shixie, GE Changrong, XIAO Zhichao
DOI: 10.7506/rlyj1001-8123-20250319-087
2026 Vol. 40 (2): 24-32 [
Abstract
] (
31
)
全文
(
11
)
33
Analysis of Volatile Flavor Compounds and Quality Characteristics of Chicken Fillet Fried in Different Types of Vegetable Oils
LU Changqi, GAO Ying, WEI Zhaojun, YOU Liqin
DOI: 10.7506/rlyj1001-8123-20250319-082
2026 Vol. 40 (2): 33-40 [
Abstract
] (
35
)
全文
(
12
)
41
Effect of Different Tenderization Treatments on the Quality of Beef Jerky
XU Wenxing, GAO Yuxin, ZHENG Haibo, WANG Ningqing, XU Xuan
DOI: 10.7506/rlyj1001-8123-20250327-092
2026 Vol. 40 (2): 41-47 [
Abstract
] (
47
)
全文
(
15
)
48
Effect of Stewing Time on Changes in Characteristics and Flavor of Old Hen Soup
GUAN Haining, HE Wanmei, YANG Chang, HUA Weiming, WEI Cong, CHEN Miaoqing, LIU Dengyong, DIAO Xiaoqin
DOI: 10.7506/rlyj1001-8123-20250407-100
2026 Vol. 40 (2): 48-55 [
Abstract
] (
16
)
全文
(
8
)
56
Effect of Reheating on the Quality of Pre-prepared Braised Pork
LI Xiangxiang, DU Jin, ZHOU Yangkaiming, ZHANG Tianyi, PENG Qiangjian, LI Zongjun
DOI: 10.7506/rlyj1001-8123-20250415-115
2026 Vol. 40 (2): 56-63 [
Abstract
] (
26
)
全文
(
15
)
Package & Storage
64
Effect of Composite Antifreeze Agents Combined with Different Packaging Methods on the Frozen Storage Quality of Nanwan Fish Balls
CAO Meng, LIU Chang, WANG Ying, LU Yao, ZHOU Feng, LI Jianfang
DOI: 10.7506/rlyj1001-8123-20250402-098
2026 Vol. 40 (2): 64-72 [
Abstract
] (
35
)
全文
(
4
)
Analysis & Detection
73
Predicting Nutritional Components of Chicken Sausage Using Principal Component Analysis and Partial Least Squares Regression
DING Shuxian, ZHANG Xinyu, CAI Mengran, ZHOU Hui, XU Baocai, WANG Zhaoming
DOI: 10.7506/rlyj1001-8123-20250407-101
2026 Vol. 40 (2): 73-78 [
Abstract
] (
35
)
全文
(
1
)
Reviews
79
Research Progress on Meat Preservation Technologies Based on Quality Assurance
SUN Yuanlong, LIU Huanhuan, LI Xiaoze, YUE Ziyi, LI Fangfei, XIA Xiufang
DOI: 10.7506/rlyj1001-8123-20250402-097
2026 Vol. 40 (2): 79-90 [
Abstract
] (
47
)
全文
(
11
)
91
Research Progress on the High-Density Cultivation of Lactic Acid Bacteria Based on Modern Fermentation Technology
ZHAO Shichang, ZHENG Yangyi, WANG Yi, CUI Wenming, BAI Xueyuan, ZHAO Gaiming, WANG Chuang, ZHU Chaozhi
DOI: 10.7506/rlyj1001-8123-20250331-094
2026 Vol. 40 (2): 91-98 [
Abstract
] (
28
)
全文
(
3
)
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